Pierogi Ruskie (Potato and Cheese Dumplings)

Dough

• 320 g Plain flour
• 1 tsp Fine sea salt
• 1 Egg
• 160 ml Water, warm

Filling and finish

• 700 g Yukon Gold potato
• 1 large Yellow onion
• 90 g Unsalted butter
• 250 g Quark cheese
• ½ tsp Black pepper

1. Peel the potatoes, cut into even chunks, and put into a large pot with cold water and a generous pinch of the salt. Bring to the boil, then simmer for 12 to 15 minutes until very tender. Drain well and let the steam evaporate for 2 minutes.
2. While the potatoes cook, make the dough: put the flour and remaining salt in a mixing bowl and make a well. Add the egg and warm water, then mix and knead for 6 to 8 minutes until smooth and elastic. Cover and rest for 30 minutes.
3. Finely dice the onion. Melt 30 g of the butter in a frying pan over medium heat, add the onion and cook for 10 to 12 minutes until soft and golden. Take off the heat and cool for 5 minutes.
4. Mash the potatoes until smooth, then mix in the quark, the fried onion (reserve the pan), the black pepper, and a pinch of salt to taste. The filling should be savoury and fairly firm. Set aside while you roll the dough.
5. Divide the dough into two pieces and keep one covered. Roll the other out on a lightly floured surface to about 2 mm thick, then cut rounds about 7 to 8 cm wide. Spoon a small mound of filling into each round, fold over, and pinch firmly to seal; repeat with the remaining dough and filling.
6. Bring a large pot of well-salted water to a gentle boil. Cook the pierogi in batches, stirring once to prevent sticking, for 2 to 3 minutes after they float to the surface. Lift out with a slotted spoon and drain briefly.
7. Wipe out the frying pan, then melt the remaining 60 g butter over medium heat until it smells nutty and turns light golden, 3 to 5 minutes. Add the drained pierogi and toss gently to coat, warming them through for 1 to 2 minutes. Serve hot with the browned butter spooned over the top.

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